Guilt-Free Chocolate Chip Peanut Butter Cookie Dough

by Tony Schober · No comments.

Healthy snacks are a great way to treat yourself without feeling guilty from all the artificial flavors and preservatives in the typical supermarket baked goods section. During my quest to find the perfect healthy snack, I stumbled upon an excellent idea to make a cookie dough dip from Chocolate Covered Katie. This is my own personal adaptation.

Finding That Elusive Nighttime Snack

I don’t know about you, but nights are when I want to snack. The days…not so much. I needed to find a way to satisfy that craving without it interfering with my goals. I needed the snack to satisfy some core requirements:

It needs protein

It needs to be filling

It needs to taste amazing

It needs to be made of whole foods

It needs to be fairly low calorie

This cookie dough dip fits all of those requirements. It does so with a secret ingredient – garbanzo beans (chick peas). What? Garbanzo beans in cookie dough dip!?!? Absolutely.

The flavor of the beans is masked by the other ingredients. They create a near perfect consistency match to real cookie dough, but with the added benefit of low-glycemic complex carbohydrates, fiber, and even a good amount of protein.

Add in even more fiber and protein from the peanut butter, and the powerful antioxidant properties of dark chocolate, and you have a potent combo of healthy, delicious tasting ingredients.

It’s a perfect way to end your day. Plus, it’s easy to measure out an exact calorie amount so that you can hit your calorie goals for the day right on the mark.

Ingredients

2 – 15 oz cans of garbanzo beans

1/2 cup all-natural peanut butter (peanut butter and salt should be the only 2 ingredients)

4 tbsp raw honey

4 tbsp old fashioned oats

1/2 cup dark chocolate chunks

1 tsp pure vanilla extract

Directions

Drain both cans of garbanzo beans. Place all ingredients except for the chocolate chunks into a food processor. Process until you have a smooth consistency.

Once smooth, mix in chocolate chunks by hand. Transfer cookie dough to a tightly sealed plastic storage container and place in the refrigerator. It will be ready to eat in a few hours. You may speed up the process by placing into the freezer for 30-45 minutes.

When you’re ready to have your snack, scoop out and weigh your portion size and eat it guilt-free. Note: I eat the cookie dough raw, but others have baked it with success. Try 1 tbsp of dough at 325F for 15 minutes if you decide to go that route.